This recipe was given to me to put on the (now defunct) Allioli website by chef extraordinare Diego Gonzales. Diego is now co-owner and chef at Zipi Zape, and continues to dish out fabulous authentic tapas. Quite recently we had a special consisting of a perfectly fried (sunny-side-up) quail egg over a slice of savory chorizo sitting on a bed of crisp shredded potato hash. Genius! I ordered a second immediately. But I digress. I just hate to see this recipe lost. As an old VIllage Voice review rhapsodized, it's
"...a tidal pool of octopus, potatoes, and pimientos in pungent olive oil. Luckily, the single octopod was more adolescent than infant, and we readily dissected the head into several good-size portions. And since there were an even number of diners, we didn't have to fight over the tentacles."
4 baby octopus (8 ounces each)
2 red potatoes (cut into chunks)
2 stalks of celery (julliened)
2 small red onions (thinly sliced)
1 large white spanish onion
2 cloves of garlic (thinly sliced)
4 tablespoons of extra virgin olive oil (preferrably Spanish)
1 sprig of fresh oregano
1/2 tablespoon of spanish sweet paprika
1 pinch of sea salt & fresh black pepper
1 tablespoon of sherry vinegar
2 corks
Boil 2 gallons of water along with white onion and 2 wine corks (this is an old tradition and I believe the tannins help to keep the octopus from getting tough). When it comes to a boil dip each of the octopus 8 times. Then leave the octopus in the boiling water 30-40 minutes (depending on the size of octopus). After 30 minutes check the octopus every 5 minutes (To check whether the octopus is cooked insert a tooth pick through the tentacles--if it comes out easily, it is cooked.)
Take the octopus out, let it cool on the side. Peel the potatoes and boil them in the same pot of water you boiled the octopus with 2 tablespoons of sea salt. Cook the potatoes for 20 min. Remove from heat, drain and let them cool down. Cut into four pieces diagonally.
Add 4 tablespoons olive oil to a pan on medium heat, saute the thinly sliced onions, garlic, and julienned celery for 2 minutes and then add the potatoes, fresh oregano and sherry vinegar. Take the pan off the heat and let it cook down. Add a bit of the paprika and toss the octopus into the pan, coating the octopus with the ingredients.
When you are serving sprinkle a pinch of sea salt and pepper on top the octopus.
Serves 2
Prep time: 30 minutes
Cooking time: 1 hour
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